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When I was a little girl, one of my favorite babysitters had a hobby that I found both entertaining and delicious. She made beautiful chocolate candies for fun! Of course, as a kid who loved chocolate, there was nothing better than playing around with colorful bowls of chocolate and pretty candy molds. These are the memories that came rushing back to me as I prepared this recipe for Chocolate Covered Nut Butter Cups.
Although I enjoyed creating (and eating) those fun treats as a child, the hobby never caught on with me. Instead, I gravitated towards baking. During my pre-real food days, I baked some type of sweet treat almost every week. Since realizing better health through improving my diet, I have significantly decreased the amount of treats that I not only make, but eat. And when I do make something sweet, I still want it to be real food. I keep all of my treats gluten-free and Paleo-friendly.
Even though I enjoy baking, sometimes I want to change things up and create a “no oven required” treat. Some of my favorites include my Dark Chocolate Coconut Bars, Strawberry Coconut Bites, or Chocolate Covered Almond Butter Eggs (which are very similar to today’s recipe!). No bake treats often require less equipment, less mess, and less time. That is certainly the case with these Chocolate Covered Nut Butter Cups.
I highly recommend using a mini-muffin pan lined with parchment paper muffin cups for this recipe. The pan will help the Chocolate Covered Nut Butter Cups hold their shape and the parchment liners will make for easy removal. Plus, they look very similar to those store-bought nut butter cups! But guess what? These guys taste better and are better for you! Score!!
Coupons and Freebies for Chocolate Covered Nut Butter Cups Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. Below are special coupon offers that select affiliate partners are currently offering:
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Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂
I get all of my vanilla beans and other vanilla goodies from Beanilla. I’ve tried a ton of brands of vanilla and vanilla beans and Beanilla is by far the best quality I’ve found! Make sure you check out their Bean Bucks Rewards program so you can save on future orders.
- ½ cup of almond butter (or your favorite nut or seed butter) (I really like this brand.)
- ½ teaspoon vanilla extract or the seeds from half a vanilla bean (I really like this brand.)
- 1 Tablespoon raw honey (use maple syrup for a Vegan option) (I really like this brand.)
- ⅛ teaspoon sea salt (I really like this brand.)
- 2 Tablespoons coconut flour (I really like this brand.)
- 2 Tablespoons blanched almond flour (I really like this brand.)
- 6-8 ounces of a high-quality dark chocolate bar (85% or higher is my favorite. I would not recommend using chocolate chips for this project as they do not melt smoothly enough to cover the nut butter centers. You want a very smooth, runny chocolate to make the prettiest nut butter cups!) (I really like this brand.)
- Place all of the above ingredients, except the chocolate, in a bowl and mix until well combined. The mixture will be very think and will pull into a soft ball.
- Cover and place in the fridge for several hours to firm up.
- Line a mini-muffin pan with 12 parchment liners.
- Make a double boiler to melt your chocolate. Find a glass bowl that sits in a small saucepan, but does not touch the bottom of the pan. Add a small amount of water to the bottom of the pan, making sure it does not touch the glass bowl. Add the chocolate to the bowl, place it in the saucepan, and heat over medium heat until melted.
- While the chocolate is melting, shape your almond butter mixture into 12 equal size balls. They should be just smaller than the width and height of the parchment liners. Place the balls on a plate and put them back in the fridge.
- Pour a thin layer of chocolate into the bottom of each parchment liner and then place the mini-muffin tin in the fridge to allow the chocolate to harden. This will only take a few minutes.
- Remove the tin and the plate of nut butter balls from the fridge and assemble, placing one ball in each liner and flattening slightly. Try to make sure the nut butter does not touch the sides of the liners.
- Carefully spoon or pour more chocolate over and around each of the nut butter balls until the liner is filled just below the top.
- Place the mini-muffin tin back in the fridge for a few minutes to harden up the chocolate.
- Once the chocolate is hardened, remove from the tin and enjoy!!